Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham

Food Microbiology
M C CabezaJ A Ordóñez

Abstract

The behaviour of Listeria monocytogenes and Staphylococcus aureus in vacuum-packed cooked ham slices treated with an electron beam and stored at 4, 7 and 10 degrees C was investigated. Cooked ham slices were inoculated with L. monocytogenes and S. aureus and electron beam treated at 2 and 3 kGy. After treatment, a long temperature-dependent death phase was observed, followed by growth at a slower rate than in untreated samples. Assuming a hypothetical load of 10 cells/g or cm(2) of L. monocytogenes and S. aureus as an original contamination in an industrial situation, an E-beam treatment of vacuum-packed cooked ham slices at 2 kGy guarantees the microbiological safety of the product along its shelf life, even if a noticeable temperature (10 degrees C) abuse occur during its storage period. Likewise, the E-beam treatment gave rise to a substantial increase of the RTE cooked ham shelf life off-sensory features associated to the spoilage only were detected in non-treated samples (controls) after 8 and 18 days of storage at 10 degrees C and 7 degrees C, respectively.

References

Jun 1, 1994·International Journal of Food Microbiology·B M MackeyJ Baranyi

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Citations

Mar 11, 2015·International Journal of Food Microbiology·Juan S AguirreManuela Fernández
Dec 12, 2012·International Journal of Microbiology·I García-MárquezM C Cabeza
Dec 6, 2012·Journal of Food Protection·Irene García-MárquezMaría C Cabeza

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